Pepper Soup Stuffed (Print Version)
# Ingredients:
→ Base
01 -
1 small yellow onion, diced
02 -
1 green bell pepper, chopped into ½-inch pieces
03 -
1 red bell pepper, chopped into ½-inch pieces
04 -
4-6 garlic cloves, finely diced
05 -
1 pound spicy Italian sausage
06 -
A pinch to ⅛ teaspoon red pepper flakes
→ Liquids & Tomatoes
07 -
6 cups of low-sodium beef stock
08 -
1 can (14.5 oz) diced fire-roasted tomatoes, include juices
09 -
1 can (28 oz) crushed tomatoes, plain with no added seasonings
→ Seasonings
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
1 tablespoon freshly chopped oregano (or 1 teaspoon dried)
13 -
1 tablespoon freshly chopped parsley (or 1 teaspoon dried)
14 -
½ teaspoon dried thyme
15 -
1 tablespoon freshly chopped basil (or 1 teaspoon dried)
→ Rice & Cheese
16 -
¾ cup uncooked long-grain white rice
17 -
Freshly shredded mozzarella for topping when served
18 -
⅓ cup Parmesan cheese, freshly grated
# Instructions:
01 -
In a large pot on medium-high heat, cook the sausage while breaking it into small chunks. Toss in the chopped onion and keep cooking for about 4 minutes. Add the peppers, minced garlic, and some red pepper flakes. Let it cook for 2-3 more minutes until the meat's no longer pink. Drain any extra grease.
02 -
Pour in the diced tomatoes, crushed tomatoes, beef broth, rice, herbs, salt, and pepper.
03 -
Put a lid on the pot. Once it boils, lower the heat and let it gently cook for around 8-12 minutes, or until the rice is tender.
04 -
Stir in the Parmesan right at the end. Add a touch more salt or pepper if needed, and mix in more broth if you want a thinner soup.
05 -
Dish it up into bowls and sprinkle mozzarella on top to finish.
# Notes:
01 -
Feel free to use pre-cooked rice or swap in brown rice (details in notes).
02 -
Ground turkey or beef can replace the sausage if you'd like.
03 -
You can store this in the fridge for 4 to 5 days.